Keto strawberry muffins are easy, healthy almond flour muffins with only 3.9 grams of net carbs per muffin. Plus, they are gluten-free, dairy-free and perfect to pair with a cup of my bulletproof coffee for breakfast.
If you’ve been following Sweetashoney for a while, you know how much I love baking. It is probably my French roots, French people love baking or at least eating baked goods. So, here I am back with another keto baking recipe that tastes amazing.
Keto Strawberry muffins – almond flour muffins
Almond flour is the most delicious keto flour to create moist muffins and cakes. It contains very few carbs and a lot of fiber that makes it very fulfilling.
Let’s see how easy you can make these cute low-carb muffins. All you need are 7 simple ingredients.
Eggs – I used large eggs.
Sugar-free crystal sweetener of your choice – I love Monk fruit crystal but erythritol and xylitol, in the same amount works in this recipe. Read my keto sweetener guide to find out which are my 4 preferred sweeteners!
Coconut oil – or melted butter if you prefer, I love dairy-free baking.
Baking powder – or half the amount of baking soda if preferred.
Diced strawberries – I used fresh strawberries, but frozen strawberries would have worked well too. First, defrost the strawberries, chop and discard the juice. Frozen strawberries add lots of juice that soften the muffin batter too much. Always defrost before use.
Unsweetened almond milk – almond milk is the best milk on the keto diet. It doesn’t contain lactose, the natural sugar from milk. You can also use unsweetened vanilla almond milk in this recipe. It has no sugar and adds a lovely vanilla flavor to the keto strawberry muffins.
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Preheat oven to 180°C (350°F). Line a 12-hole muffin pan with muffin paper or grease with an oil spray if preferred. Set aside.
In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, and melted coconut oil. Make sure all the ingredients are at room temperature. If you are using cold eggs straight out of the fridge, they will solidify the coconut oil creating oil lumps. Otherwise, use butter to prevent this from happening.
Stir in baking powder and almond flour, 1/2 cup at a time, stirring between to gently incorporate the flour to avoid lumps.
Stir in the diced strawberry, if you use frozen strawberries, make sure you defrost them. This eliminates any juice to prevent the muffin batter from getting overly moist.
Transfer the muffin batter evenly into the 12-muffin case. I used a mechanical ice cream scoop to be accurate and ensure that each muffin has the same size (and so the same amount of carbs per serving).
Bake for 22-25 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.
Cool for 10 minutes in the muffin pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.
Store in an airtight muffin box for up to 4 days at room temperature.
Can be frozen in airtight ziplock bags, preferably without the paper cup. Defrost the day before at room temperature. Can be toasted or rewarmed in an oven at 100°C/210°F.
How to serve your muffins?
Eat plain or top with unsweetened whipped coconut cream (or heavy cream) or unsweetened coconut yogurt.
* Percent Daily Values are based on a 2000 calorie diet.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.